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1/2 c. sugar | <poem> | ||
1/2 c. sugar 2 cakes yeast (or 2 envelopes) | |||
1/2 c margarine | 1/2 c margarine 1/4 c. warm water | ||
1 tsp. salt   1/2 c. warm milk (1/4 c. canned milk + water) | |||
1 tsp. salt 1/2 c. warm milk (1/4 c. canned milk + water) | 2 eggs 4 c. sifted all-purpose flour | ||
2 eggs | |||
Cream sugar, margarine, salt and eggs. Soften yeast in water, and add warm milk to that mixture. Add to creamed mixture. Stir in flour. | Cream sugar, margarine, salt and eggs. Soften yeast in water, and add warm milk to that mixture. Add to creamed mixture. Stir in flour. | ||
Let rise 1-1/2 hours, covered. Divide into two pieces. Roll into circle about 1/4" thick. Cut dough into 16 pie shaped pieces. Roll up into crescents, beginning at wide side, and rolling to tip, folding tip under. Repeat with other part of dough. Line cookie sheet with foil and grease with margarine. Place rolls on cookie sheets (will take two), with tip on bottom of roll. Form with fingers into crescent shape. Let rise 1 more hour. Bake at 350 deg. for 15-20 minutes, until light golden brown. | Let rise 1-1/2 hours, covered. Divide into two pieces. Roll into circle about 1/4" thick. Cut dough into 16 pie shaped pieces. Roll up into crescents, beginning at wide side, and rolling to tip, folding tip under. Repeat with other part of dough. Line cookie sheet with foil and grease with margarine. Place rolls on cookie sheets (will take two), with tip on bottom of roll. Form with fingers into crescent shape. Let rise 1 more hour. Bake at 350 deg. for 15-20 minutes, until light golden brown. | ||
Remove from oven and paint with melted margarine or butter. Serve hot or cold. | |||
Makes 32 rolls. | |||
</poem> | |||
Latest revision as of 18:45, 19 November 2021
1/2 c. sugar 2 cakes yeast (or 2 envelopes)
1/2 c margarine 1/4 c. warm water
1 tsp. salt 1/2 c. warm milk (1/4 c. canned milk + water)
2 eggs 4 c. sifted all-purpose flour
Cream sugar, margarine, salt and eggs. Soften yeast in water, and add warm milk to that mixture. Add to creamed mixture. Stir in flour.
Let rise 1-1/2 hours, covered. Divide into two pieces. Roll into circle about 1/4" thick. Cut dough into 16 pie shaped pieces. Roll up into crescents, beginning at wide side, and rolling to tip, folding tip under. Repeat with other part of dough. Line cookie sheet with foil and grease with margarine. Place rolls on cookie sheets (will take two), with tip on bottom of roll. Form with fingers into crescent shape. Let rise 1 more hour. Bake at 350 deg. for 15-20 minutes, until light golden brown.
Remove from oven and paint with melted margarine or butter. Serve hot or cold.
Makes 32 rolls.